Separate the chow fun noodles and cover with plastic wrap until ready for service. In a glass bowl or measure, mix the boiling water with the TVP and broth powder. Set aside until TVP is tender.

Heat wok and add 1 tablespoon water. Stir fry garlic and chili paste for 5 to 7 seconds. Add rehydrated TVP and sear with garlic and chili paste. Add black fungus mushrooms and sauce; stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil. Serve into bowls or plates. Garnish with minced scallions.

Adapted from a recipe at cdkitchen.com

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One Response to “PF Chang`s Szechwan “Chicken” Chow Fun Recipe”

Well, I did change a few things, but overall, this was very good! I didn’t have any black fungus mushrooms, so I just used white mushrooms, sauted in about 1 tbsp of olive oil. Then I just added the rest of the ingredients into the saute pan. I did double the TVP and broth, and quadruple the sauce and it was just the right amount for my 16 oz box of noodles. It was super easy, so I’ll probably make it again!

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